Butternut Squash Soup
2 tablespoons margarine
1 cup diced Onion
2 large Granny Smith Apples (or other tart apples) cored, peeled and chopped
1 tablespoon minced fresh ginger
2 teaspoons curry powder
1⁄2 teaspoons ground cinnamon
8 cups butternut squash, peeled, seeded and cut into chunks
3 cups unsweetened apple juice
1 tablespoon brown sugar
In a large stockpot over medium-high heat, melt the margarine and cook the onions until
tender (approximately 10 minutes)
Add the apples, ginger, curry and cinnamon; cook for 1 minute
Add the squash chunks, apple juice and brown sugar. Heat to a boil. Cover and reduce
heat. Simmer for 30 minutes or until the squash is tender.
Remove the soup from the heat and allow it to cool slightly.
Work in batches, in a blender or food processor, puree the soup until it’s smooth.
Return to stockpot and heat through
Butternut Squash Soup
2 tablespoons margarine
1 cup diced Onion
2 large Granny Smith Apples (or other tart apples) cored, peeled and chopped
1 tablespoon minced fresh ginger
2 teaspoons curry powder
1⁄2 teaspoons ground cinnamon
8 cups butternut squash, peeled, seeded and cut into chunks
3 cups unsweetened apple juice
1 tablespoon brown sugar
In a large stockpot over medium-high heat, melt the margarine and cook the onions until
tender (approximately 10 minutes)
Add the apples, ginger, curry and cinnamon; cook for 1 minute
Add the squash chunks, apple juice and brown sugar. Heat to a boil. Cover and reduce
heat. Simmer for 30 minutes or until the squash is tender.
Remove the soup from the heat and allow it to cool slightly.
Work in batches, in a blender or food processor, puree the soup until it’s smooth.
Return to stockpot and heat through